DIRECTIONSPrebake graham cracker crust according to package directions; let cool.In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.Continue to whisk and heat until quite thick, about 1 ½ minutes.Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.Stir in the coconut and pecans.Pour filling into the cooled pie shell.Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.Let cool to room temperature, then refrigerate for at least 3 hours or overnight.Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.Add in the chocolate syrup and continue to beat until it is stiff but not grainy.Stir in the pecans and coconut.Smooth topping over the pie, mounding it in the center.Drizzle with additional chocolate syrup.